Maple Syrup Poached Eggs


  • 4 eggs
  • 1 cup maple syrup
  • 1/2 cup water



Add maple syrup and water to a medium saucepan, or enough liquid to make 1/2 ” in the bottom of the pan. Bring the water and syrup to a boil, then reduce heat to medium so the liquid is at a gentle boil.

Gently crack the eggs into the syrup, one by one, leaving plenty of space between the eggs. Don’t worry if the top of the eggs are not covered by the syrup. Cook eggs, without touching them, until the whites firm up and turn white about 3 minutes. Flip over and cook 1-2 minutes more.

Serve immediately with fresh bread or pancakes. Also delicious cold.


Chez Clo Tourtiere

Tourtière Filling

  • 2 lb. ground beef
  • 1 lb. lean ground pork
  • 2 large onions, diced
  • 1 cup diced celery stalks with leaves
  • 1 cup chopped parsley
  • 2 1/2 – 3 cups water
  • 2 tsp. savory, sage or thyme
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 1/2 tsp.nutmeg
  • 2 tsp. salt
  • 1 tsp. pepper
  • 3/4 cup (175 ml) large-flake rolled oats

Saute onions over medium heat for 2-3 minutes, then add celery and cook another 2-3 minutes together, then empty vegetables into a large pot.

Saute beef and pork until meat loses its pinkness, then transfer meat into a large pot with the onions, water, parsley, savory, cinnamon, cloves, nutmeg, salt and pepper.

Bring meat mixture to boil over medium-high heat, then reduce heat and simmer, stirring occasionally, until the liquid has almost evaporated, approximately 30 minutes.

Remove from heat, stir in rolled oats. Let cool for 30 minutes. While the meat is cooling down, you can make the pie crust.

Preheat oven to 425.

Crisco No-Fail Pie Crust

  • 5 cups flour (635 grams)
  • 1½ tsp. salt
  • 2 ½ cups shortening (320 grams)
  • 1 egg
  • ½ cup cold water
  • 1 tbsp. white vinegar

Combine flour and salt in a mixing bowl. Add room temperature shortening. Cut the shortening into the flour mixture until rough crumbs.

Beat egg, water, and vinegar together, then pour over flour mixture.

Stir mixture together with a fork until moistened.

Divide dough into four equal size balls, roughly 300 gm each. Flatten balls into 4-inch disks, wrap with plastic wrap and store in the fridge. Can be stored up to 3 days in the fridge, or 3 weeks in the freezer.

Roll out pie dough, then put it in a deep 9″ pie plate (Pyrex is best).

Fill with half the meat mixture. Roll out another 10″ circle of pastry and put it on top. Crimp edges of pie with a fork then trim the overhang. Cut vents into the top for steam to escape.

Repeat for the second pie, then mix in a cup and brush over both pies:

  • 1 large egg yolk
  • 1 Tbsp. (15 ml) milk

To Bake

Preheat oven to 425F. Bake first 15 minutes at 425F to make the bottom crispy, then reduce heat to 350 until pastry is golden and filling piping hot, about 40 to 45 minutes.) Let stand for about 5 minutes before serving.

Serve tourtière with pickled beets, chili sauce or salsa.

Crusty No Knead Bread

Yield: 1 large loaf

  • 6 cups flour (800 grams)
  • 1 teaspoon instant yeast (6 grams)
  • 3 teaspoons salt (16 grams)
  • 3 cups cool water (600 grams)
  • Cornmeal and sesame seeds as needed

In a large bowl, stir flour, yeast, and salt together. Add the water, and stir until you have a wet, shaggy dough, about 30-45 seconds.  Cover bowl and let rise 12-18 hours at room temperature. The dough is ready when the surface is bubbly and has doubled in size.

Lightly flour a work surface and place dough on it. Don’t be alarmed if the dough is super runny. It will firm up. Sprinkle dough with a little flour and fold it over on itself once or twice.

Return the dough to the bowl, cover, and let rise another 2 hours. The dough is ready when it has doubled in size again.

A half-hour before dough is ready, heat oven to 450 degrees and put a heavy pot with the lid on inside the oven. (Cast iron or enamel pots work best, but the high heat will ruin the look of your enamel pot over time).

Carefully remove pot after 30 minutes, cover the bottom of the pot in a layer of cornmeal (so the bread doesn’t stick), then pour the dough into the pot and finally – sprinkle the top of the dough with sesame seeds.

Cover with lid and bake 30 minutes, then remove the lid and bake another 20-30 minutes, until loaf is dark, golden brown. Cool on a rack, then cut a huge slice, slather it with homemade apple butter, maple syrup or strawberry jam, and be transported straight to heaven.

Pets des Soeurs or Nun’s Farts


  • Leftover pie dough, puff pastry dough, etc.
  • Soft butter
  • Brown sugar
  • Cinnamon


Roll dough into a  rectangle about 1/4 inch thick.

Spread a layer of butter over the dough

Sprinkle brown sugar over the butter until the square is well covered, then cinnamon to taste.

Roll dough tightly into a log shape then slice into 1/2 inch pieces.

Place the rolls on a cookie sheet and bake at 400F for 20 minutes or until golden brown.